With the advent of spring, zealous housewives again begin to think about harvesting for the winter. The first vegetable to open a new season in April is wild garlic or wild garlic. It is very useful to use it fresh, but you need to pickle wild garlic for the winter in order to be able to treat guests and family with this delicious vitamin seasoning.
Pick your recipe
Wild garlic, also called wild garlic or bear onion, belongs to the onion family, but it smells like young garlic. Surprisingly, in terms of phytoncide content, it exceeds garlic by 3 times, and vitamin C in it is 10 times more than in lemon. In addition, wild garlic contains essential oil, alliin glycoside, ascorbic acid, fructose, protein, carotene, lysozyme, and other useful micro and macro elements. Wild garlic has anti-zingotic, anti-inflammatory, antimicrobial, antihelminthic, anti-sclerotic properties, which means that it is simply necessary to use it for the prevention of various diseases.
How to cook pickled wild garlic
Each housewife has her own proven recipe for winter preparations, but not all of them preserve the beneficial properties of wild garlic equally well. That is why it is necessary to pickle wild garlic in compliance with all the requirements for this process. To make the seasoning as tasty and fortified as possible, you need to take the freshest shoots with incompletely leafy leaves.
First you need to prepare the leaves. To do this, they are carefully washed and poured for 1-2 hours with cool boiled water. As soon as the water acquires a characteristic pungent taste, it is drained and replaced with fresh. Then they begin to cook the marinade. To pickle 300 g of wild garlic, it is necessary to heat 1 liter of water to a boil, then add 2 tbsp. tablespoons of salt and 2 tbsp. tablespoons of sugar. After that, the marinade is slightly cooled and refilled with 100 g of table vinegar.
Bunches of wild garlic are neatly placed in carefully sterilized jars, placing them with white legs up. You can use half-liter and liter cans, picking them up to the size of the bundles. Then the cans are poured with marinade, sterilized for 5 minutes and tightly rolled up with lids.
Lovers of spicy seasonings can cook wild garlic in Korean. For this dish it is necessary to mix sugar, water, rice vinegar in equal proportions, add salt, Korean spices (1 tbsp. Spoon) and 1.5 tsp red pepper to them. Then you need to fill the wild garlic with marinade, but do not roll up the cans, but simply cover them with tight lids and put them in a cold place for 5-7 days.